利用电子鼻对6种不同类型的牛奶香精样品与1种酶解奶油样品的风味轮廓进行分析检测,并通过主成分分析(PCA)的方法对传感器采集得到的数据进行处理。结果表明:利用电子鼻技术可以方便、迅速的区分天然牛奶香精样品与合成牛奶香精样品,并且对这两大类香精样品的区分效果良好。因此电子鼻技术可以较好的运用于不同类型香精样品的分析领域。

In this paper,studies were carried out to determine the odor feature of six different milk flavorings(four natural milk flavorings and two synthetic flavorings) and a sample of lipolyzed butter.The principal component analysis(PCA) of Electronic nose sensor data indicated that the electronic nose sensors can clearly and rapidly distinguish the difference between the synthetic flavorings and the natural flavorings.The result showed that the electronic nose could be well applied to the development and research of flavorings.